Sweet Pickled Peaches (or Nectarines)

This is my great-grandmother Shaw’s recipe for sweet pickled peaches. I remember my mom making these from the tiny white peaches that grew around our house when I was growing up, even if she doesn’t remember that.

So when my grandma (other side of the family) showed up with a 10-pound bag of not-quite-ripe nectarines picked from her tree, I knew immediately what must be done. This recipe is a great way to use not-quite-ripe fruit. As soon as the syrup started boiling, filling the kitchen with a very familiar sweet-sour cinnamon smell, I knew I was doing the right thing.

Each fruit is impaled with a whole clove before cooking

These are best if you can let them cure in the jars for a couple of days before eating them on their own (mind the pits!) or serving alongside barbecue. Try the pickling syrup added to a gin and tonic or a rum and juice cocktail.

Thank you, refreshing site. Will try to stay connected thru recipes or something. Our peaches didn’t
turn out to good, but first time for making pickled peaches. I now know why Grandma always used whole peaches. These peaches were small, the recipe was for a two day ordeal, and they would have been perfect but were over ripe Clings, so they didn’t ring properly when we cut them in half. Used the smashed parts for jam, so we didn’t waste anything. Anyway thank you for your recipe, that I will use later when the other tree of clings get ripe. We have an abundance of garden and fruit. Froze yellow crookneck squash with cornmeal, and shredded zucchini today. Need to can tomatoes and freeze 2 ft. long green beans ( love these Chinese beans). Thanks again, kind of long winded once I get started.
Carolyn

Hi, I’m Hilah!

I create short-form, educational, and occasionally hilarious cooking videos geared towards beginner and intermediate cooks, as well as people who are just looking for simple, low-cost recipes. Everything is made from scratch, people! Read More…